Strawberry and Pistachio Tart

Strawberries – such a delightful fruit, both to look at and to eat. As a kid, the strawberry was a flavor I ate in ice cream or as a cream filling in a cookie. It wasn’t until I was much older did I have my first real strawberry.

Since I’m currently obsessing over pies and tarts. I’ve decided to make a strawberry tart.

The only baking needed here is for the crust. Everything else, you prepare aside and assemble when ready to serve. The cream center is a creme patissiere, so it doesn’t set solid. You should assemble this tart an hour or so before you serve it to keep the strawberries from leaching their color into the cream.


For the crust
1.6 cups of all-purpose flour
100g butter
3/4 cup powdered sugar
1 egg
1/2 tsp vanilla bean extract
Pinch of salt

For the creme patissiere
3/4 cup white sugar
3 egg yolks
2 tbsp flour
1 cup boiling milk
1/2 tbsp butter
1/2 tsp vanilla bean extract

For the topping
500g strawberries
1/2 cup strawberry jam
1 tbsp Cointreau
1 tbsp sugar Handful of unsalted pistachios, chopped roughly


To make the crust
Sift the flour over butter cut into small cubes. Rub the flour into the butter until you get a crumbly mix. Sift the powdered sugar over, add salt, mix well. Add egg and vanilla bean extract and use your hand to bring everything together to form a dough. Form a ball and wrap it in clingfilm. Put inside the refrigerator for an hour.

After an hour. Set the oven to 180C. Roll the dough out into a disk roughly 28cm wide and 1 inch thick. Lay it over a fluted pie dish. Pierce the bottom of the pie with a fork and line the surface of the crust with a baking paper. On top of the paper, put a layer of chickpeas to weigh it down. Bake the crust for 25 minutes. Leave the crust to cool.

To make the creme patissiere
Whisk the yolks and sugar for 3 minutes until the mixture is creamy and light yellow in color. Fold the flour in. Bring the milk to boil and pour it in bit by bit, whisking the yolks, sugar and flour mixture as you go along. Transfer the cream into a saucepan and bring to boil while whisking continuously. Reduce the heat and simmer for 2 – 3 minutes. Remove from heat and fold in the butter. Cover the surface of the cream with a clingfilm to prevent a skin from forming at the top. Leave to cool.

To make the topping
Put Cointreau, sugar and jam into a small saucepan, bring to boil. Remove from heat and let cool.

Brush crust with some glaze and pour some of the cream in. Coat each strawberry with the glaze and set each one top down in the cream. Fill the rest of the pie with the rest of the cream. Decorate with chopped pistachios. Chill the tart in the refrigerator for at least an hour. Serve.

To order, click here.

Strawberry and Pistachio Tart, $45 (delivery within Singapore), $36 (self collect)

Strawberry and Pistachio Tart, $45 (delivery within Singapore), $36 (self collect)

Check out Alpha Bakes’ creations in our A-Z List!

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